The past week has seen some fresh green tomatoes in our garden which have escaped the squirrels, chipmunks and the like. So when our dear friends came over for an impromptu dinner, I got to know about this simple and delicious curry which my friend's mom makes very often.
This curry makes an entry in BM #30 Day 1 week 4 as part of the theme 'Native Regional Recipes'
Green Tomatoes, chopped 3-4 cups
Onions, chopped 1/2 cup
Sprouted Kala Chana 1/2 cup (Any sprouts can be added to improve the nutrition quotient)
Turmeric 1/4 tsp
Salt, Green Chillies, Red Chilli Powder to taste
Coriander leaves, chopped 1 Tbsp
Optional - Dhania Jeera Powder and Garam Masala to taste
Seasoning (Oil 1 Tbsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Method Of Preparation -
In a heated pan, add oil and all the seasoning ingredients. After the mustard seeds pop, saute the onions until they are translucent.
Add the chopped green tomatoes, sprouted chana, turmeric, chopped green chillies, red chilli powder and cover. After about 5-8 minutes, the tomatoes would be just about cooked.
Add Coriander-Cumin powder, Garam Masala (if using). Remove from fire if the tomatoes are cooked through. We don't want the curry to be mushy.
Serve warm with Rice and Ghee.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Preparation Time 25 min